Here is my recipe, featured in the new Patsy’s Italian Family Cookbook and is perfect for Italian Easter!
The Frankie Avalon Italian Family Cookbook (which I cowrote with a man who can truly be called an American show business icon) is jam-packed with wonderful Italian-American recipes to savor again and again. This recipe for a moist and citrusy limoncello pound cake is based on the one from his Mom’s recipe box.
I often swap (swipe?) recipes with (from?) my dear friend Beth Hensperger, who has written almost as many recipes as I have over the years. OK, we’re neck and neck. But the main reason I bring up the Babe of Baking is cornbread. Both of us were raised on a not-very-authentic version of the Southern classic that used canned corn as the moistening agent.
I belong to a Facebook group of cookbook lovers. Recently, someone there started a post about making green bean casserole–the familiar one made with cream of mushroom soup. There were over a hundred comments in the thread, proving how this dish has become part of the American cook’s vernacular. For my part, I am a […]
A warm cheese strudel (made with frozen filo) baked in custard and served with a vanilla sauce, this delicious dessert is a classic Viennese pastry.
The recipe based on one from Comfort Foods, a book that I loved writing. If you are wondering what the chunky brown thing is in the photo, it is a sauteed mushroom–a good addition to the dish if you happen to have them around.